Buljol

Buljol

Buljol is a great little dish, originating in Trinidad & Tobago, but very popular in Barbados. Served with bakes (a bread cooked by frying) for breakfast or with crackers as an hors d'oeuvre, it's a scrumptious addition to any menu or picnic basket.

1. If using tinned salt fish this step may be omitted. If using frozen salt fish, soak it overnight. Place the salt fish in a saucepan with 4 cups of water. Bring to the boil for a few minutes, pour off the first set of water and bring it to the boil a second time in 4 cups of fresh water for 1/2 hour. Cool and shred the fish.

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